Springtime Mushroom Leek Risotto (Gluten-Free)

Celiac.com 04/27/2021 - If you're looking for a perfect way to harvest the fresh in-season flavors of spring and still enjoy the hearty comfort food demanded by the still chilly nights, then this mushroom and leek risotto is the way to go.

Ingredients:

• 4 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• ¾ pound Portobello mushrooms, thinly sliced
• ¾ pound white mushrooms, thinly sliced
• 1 leek white and light green parts only (washed well and sliced thinly)
• 1 cup Arborio rice
• ⅓ cup dry white wine
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• ⅓ cup freshly grated Romano cheese
• sea salt and freshly ground black pepper to taste
• Pinch chili flakes

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Directions:
In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. 

Stir in the mushrooms, and cook until soft, about 3 minutes.

Remove mushrooms with their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.

Add rice, and stir well to coat with oil, about 2 minutes.

When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed.

Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Add salt and pepper to taste. 

Serve hot.